Steak Sandwich

We are right in the middle of a bumper asparagus season and as it's one of our favourite vegetables why not use it in every meal right?
No recipe for this one as I'm sure eery reader of this blog has made a steak sandwich before. As you all know the sandwich is the perfect food, give me any dish and I'll show you how it can be made better by making it into a sandwich. This being the case why not use the best ingredients you can find rather than just slapping a crusty old bit of minute steak between two bits of white bread and squirting a bit of tomato sauce on top.
Here we have aged organic free range sirloin, Turkish pide bread and organic vegetables from the local farmers market all topped off with hollandaise sauce.



Roast your vegetables, tomatoes and capsicum first for around 40 minutes at 160C and then your courgette and asparagus for around 20 mins. Start to cook the steak when the second lot of vegetables goes in the oven. You will need around 10-15 minutes to cook the steak and 5-10 minutes to rest it depending on the thickness of your meat (stop laughing down the back).
Rub the steak with rice bran oil and cook in a frying pan over a medium-high heat turning just once. Do not put oil in the pan.
Once your steak and vegetables are done slice the steak serve on the bread with hollandaise. If you want to be truly decadent insert some thin slices of blue cheese and be transported to steak sandwich heaven.